Brad Nielsen

Recent Posts

As U.S. consumers trends continue to shift away from the traditional diet approach of eating three square meals each day, snack food sales have really taken off. Increasingly, consumers look for convenient, functional and better-for-you snack options that are better suited for their busy schedules. And while snack food sales in every category are up across the board, the savory snacks category has seen considerable growth over the past few years and now makes up 40% of snack sales in North America.

Grocers and convenience stores are expanding their beverage aisles. With consumers becoming more and more health-conscious, it should come as no surprise that the sports drink industry has seen considerable growth. The U.S. sports drink market reached $852 million in 2017 is expected to grow to more than $1135 million by the end of 2023, reflecting a compound annual growth rate (CAGR) of 4.3% and far outpacing earlier predictions.

Cage-free eggs: they’re becoming a staple on restaurant menus and, increasingly, in the ingredient decks of a variety of grocery products. More than 200 retailers, restaurants and food manufacturers have committed to using only cage-free eggs, and most of them have promised to do so by 2025. Many others are following suit.

However, these commitments may have been made prematurely, and not because the practice of using cage-free eggs and responding to consumer demands isn’t a noble endeavor. Rather, it’s because some analysts suspect it simply may not be possible.

When most people hear the words, “whey protein,” the first thing that likely comes to mind is giant tubs of protein powder used by bodybuilders and athletes to refuel and recover after a long workout. Despite its rigid perception as a workout supplement, however, whey protein has many benefits that extend beyond its use in the realm of fitness.

Not only is it known to help with weight management and muscle growth, it’s even been known to reduce the effects of aging! To help you learn more about whey protein’s unique benefits, we’ll take a look at some factors that contribute to aging and share examples of how it can be used to promote growing old gracefully.

There’s concerning data coming out of recent studies that reveals declining consumer trust in food companies. In 2017, 37% of respondents said they “strongly agree” that they trusted the food system, according to a survey by the Center for Food Integrity (CFI). That number dropped to only 25% in 2018.

Those consumer confidence statistics are alarming, yet they represent incredible opportunities for the food industry. Here are ways food manufacturers can engage consumers to build trust in their brands and improve formulations to deliver on their promises.

Have you reached for a snack lately? If so, you’re among the 91% of consumers who do so multiple times every single day. Cultural shifts and lifestyle changes have upended traditional eating patterns and will continue to drive the snack market, as demonstrated by more than one in five consumers saying they snack a lot more or somewhat more often than they did five years ago.

The types of snacks that consumers buy have shifted throughout the years, too. Sugar-laden treats and high-fat products are increasingly being replaced with more nutritional options to appeal to those who choose healthier and more active lifestyles.

Unlike some food trends of the past, the trend toward all-natural food products has some serious staying power and shows no signs of slowing. According to a Nielsen survey, 88 percent of consumers are willing to pay more for healthier foods. And more than 60% of consumers think that healthfulness has an impact on the way they buy food and drinks according to the 2017 Food and Health survey.

Instead of reaching for products on grocery store shelves, many consumers are reaching for their mobile devices or computers. Online grocery sales are on the rise and, according to Nielsen, the number of U.S. consumers buying groceries online could triple in less than 10 years.

Meeting the growing demand for online grocery sales presents some major challenges for food manufacturers. Let’s take a look at three problematic concerns, as well as some solutions.

Before your taste buds have a chance to decide whether a forkful of food is savory, sour, salty or sweet, your very first impression is determined by its texture. If you get that wrong, flavor won’t matter.

Many food manufacturers were scrambling to meet the FDA’s July 26, 2018 deadline that required a sweeping overhaul of how nutritional facts and serving sizes are listed on food labels. Manufacturers with $10 million or more in annual food sales are giving a sigh of relief over the rule to extend the compliance dates to January 1, 2020. Food manufacturers with less than $10 million in sales get an extra year, with their deadline being January 1, 2021.